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Creamy Salmon Piccata with Lemon and Capers Recipe
Ash Tyrrell

Creamy Salmon Piccata with Lemon and Capers Recipe

I still remember the first time I made this creamy salmon piccata with lemon and capers in my kitchen. I wanted something restaurant-quality but simple enough for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Salmon fillets 4 pieces, about 5–6 oz each – Fresh salmon gives the best texture and flavor; wild-caught is ideal if available.
  • Salt 1/2 teaspoon – Enhances the natural flavor of the salmon.
  • Black pepper 1/4 teaspoon – Adds mild heat and depth.
  • All-purpose flour 1/3 cup – Lightly coats the salmon to help achieve a golden crust.
  • Olive oil 2 tablespoons – Used for pan-searing; adds richness without overpowering.
  • Unsalted butter 2 tablespoons – Gives the sauce a silky, luxurious finish.
  • Garlic cloves 3, minced – Fresh garlic adds aroma and savory depth; avoid jarred garlic.
  • Chicken broth 1/2 cup – Creates a flavorful base for the sauce without heaviness.
  • Heavy cream 3/4 cup – Makes the sauce creamy and smooth; full-fat works best.
  • Fresh lemon juice 1/4 cup – Brightens the dish and balances the creaminess.
  • Lemon zest 1 teaspoon – Intensifies citrus flavor without extra acidity.
  • Capers 2 tablespoons, drained – Bring that classic piccata briny punch.
  • Parmesan cheese 1/4 cup, freshly grated – Melts better and adds umami; avoid pre-grated.
  • Fresh parsley 2 tablespoons, chopped – Adds freshness and color at the end.

Method
 

  1. Pat the salmon fillets dry using paper towels to remove excess moisture. Season both sides with salt and pepper, then lightly dredge in flour. This thin coating helps create a golden crust while keeping the fish tender.
  2. Heat olive oil in a large skillet over medium heat. Place the salmon skin-side down and cook for about 4 minutes per side until golden and just cooked through. Remove the salmon from the pan and set it aside.
  3. In the same skillet, melt butter and add minced garlic. Cook for about 30 seconds until fragrant, being careful not to burn it. This step builds the base flavor for the sauce.
  4. Pour in chicken broth and scrape up any browned bits from the pan. Stir in heavy cream, lemon juice, and lemon zest, letting it simmer gently until slightly thickened.
  5. Mix in the capers and freshly grated Parmesan cheese. Stir until the cheese melts smoothly into the sauce, creating a rich and creamy consistency.
  6. Place the salmon fillets back into the skillet, spooning sauce over them. Let everything simmer for 2–3 minutes so the salmon absorbs the flavors.
  7. Sprinkle fresh parsley over the dish and remove from heat. Serve immediately while the sauce is warm and velvety.

Notes

  • I always use fresh lemon juice because bottled juice tastes flat to me.
  • Letting the sauce simmer gently prevents it from separating.
  • I found that patting salmon dry helps get that perfect golden crust.
  • Using freshly grated Parmesan makes the sauce smoother and richer.
  • I sometimes add extra capers when I want a bolder, brinier flavor.